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Light, Flaky Choux Filled with Creamy Perfection
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Exquisite Éclairs: A French Pastry Delight
Description
Indulge in the elegance of our Exquisite Éclairs, a French pastry delight that combines light, airy choux pastry with a luxurious, creamy filling. Each éclair is meticulously crafted to achieve a perfectly crisp exterior and a rich, velvety interior, enhanced by a glossy chocolate glaze or delicate icing. The contrast between the crunchy shell and the smooth custard creates a mouthwatering experience that's both sophisticated and satisfying. Perfect for a special treat or a touch of Parisian flair at any gathering, our Éclairs offer a taste of classic French pastry artistry that’s sure to impress and delight with every bite.
For the Choux Pastry:
For the Pastry Cream:
For the Chocolate Glaze:
Instructions
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Prepare the Choux Pastry: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a saucepan, bring the butter, water, and salt to a boil. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball. Return to heat and cook, stirring, for 1-2 minutes to dry out the dough. Transfer the dough to a mixing bowl and beat in the eggs one at a time until smooth. Pipe the dough into 4-inch long strips on the baking sheet. Bake for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes until golden brown. Let cool.
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Prepare the Pastry Cream: In a saucepan, heat the milk until just simmering. In a bowl, whisk together the sugar, cornstarch, and egg yolks until pale. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in the butter and vanilla. Cover with plastic wrap touching the surface and chill.
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Prepare the Chocolate Glaze: In a heatproof bowl, melt the chocolate and cream together over simmering water until smooth.
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Assemble the Éclairs: Cut the cooled choux pastry in half lengthwise. Fill the bottom halves with pastry cream and replace the tops. Dip the tops in the chocolate glaze and let set.
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Serve: Serve immediately or store in the refrigerator.
Choux, French, Flaky, Chocolate, Custard